JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT
5 ounces frozen raspberries
1⁄4 cup red currant jelly
2 tablespoons sugar
1 1⁄2 teaspoons lemon juice
1⁄8 teaspoon finely grated lemon peel
Dash of salt
1 cup firmly packed brown sugar
1 2⁄3 cups honey
4 cups whole-grain Dijon mustard
1 (2 1⁄2- to 3-pound) pork loin
Mango salsa (*recipe follows)
Preheat the oven to 300 degrees. In a large bowl combine the raspberries, jelly, sugar, lemon juice, lemon peel, salt, brown sugar, honey, and mustard. Place the pork loin on a baking sheet. Generously brush the raspberry glaze all over the pork. Cook for 1 hour and 25 minutes. Remove from the oven and let sit for 10 minutes. Slice about 1⁄4 inch thick and place on a serving tray. Garnish with mango salsa.
*Mango Salsa
2 1⁄2 cups chopped pineapple
1⁄2 cup chopped fresh cilantro
3 small papaya, peeled, seeded, and cut into bite-size pieces
32 ounces frozen mango, thawed (use fresh if in season)
1 cup firmly packed brown sugar
1 cup dried cranberries
1⁄4 cup rice wine vinegar
2 cups shredded coconut
Mix the chopped pineapple, cilantro, papaya, mango, brown sugar, cranberries, vinegar, and coconut in a large bowl. Refrigerate until ready to use.
